Some people stand in line at the Apple store for 200 hours awaiting the release of the newest i-Gadget, others will camp out for days to score the hottest rock concert tickets. I will search high and low for a new vegetable then squeal with delight when it turns out to be a major hit. Yup, that’s me. On a mission to make veggies as cool as rock stars and iPhones. So we stand here today to honor a major star in the vegetable world. She’s new here so let’s give her some love.
Introducing the Kalette – or also called a Kale Sprout – or also called a Kale Lollipop. Ok, so I guess the name thing hasn’t stuck yet. It’s a cross between Red Russian Kale and Brussels sprouts, 2 of the most yummy veggies on the planet fell in love, got married, and had babies. The babies are called Kalette! They are less bitter than Brussels sprouts and more tender than kale. They still contain a healthy dose of vitamins C and K and double the amount of B6 than traditional sprouts. You will find them at your local Trader Joe’s under the name “Kale Sprouts”
I have also seen them at Whole Foods and I am sure they will begin to pop up at grocery stores everywhere. My favorite way to cook them is roasting, (simple recipe below) but you can certainly get creative and try a variety of ways. And just to be clear this vegetable is a hybrid, not a GMO (or Genetically Modified Organism) the difference being that GMO foods have had their DNA altered, whereas a hybrid has been naturally cross pollinated. So, will you go out and try Kalette’s? Are you as excited as I am???
- 8 ounces of kalette (or kale sprouts)
- 1 tablespoon of extra virgin olive oil
- 8 cloves of garlic, chopped (in large bits)
- ⅛ teaspoon of (each) sea salt and pepper
- squeeze of lemon juice
- Preheat oven to 425
- Toss kalette and garlic with olive oil, sea salt, and black pepper
- Spread out on a baking sheet in single layer
- Roast in oven for 10-15 minutes (or until tender) , tossing once during roasting
- Remove from oven and serve with a squeeze of lemon juice
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